This document discusses two studies that explored incorporating psychological strategies into dietetics practice for head and neck cancer patients. The first study, called Heads Up, found no significant differences in nutrition, depression, or mortality when using psychologists compared to usual care. The second study, called Eating As Treatment (EAT), found promising results when trained dietitians provided cognitive behavioral therapy and motivational interviewing, including improvements in nutritional status, weight, depression, and treatment interruptions. The document reflects on how training dietitians in screening for depression and using techniques like CBT and MI could help improve nutrition-related outcomes for head and neck cancer patients.